Blueberry Crumb Muffins Recipe

We've really been loving all the delicious summer fruits available right now, and blueberries seem to be the favorite. My grandchildren have been eating them for breakfast with their cereal, as a snack with yogurt, or just by the handful. They are a superfood, so I love seeing them enjoying something that is so healthy for them.

Since I adore muffins for breakfast or as a treat with a cup of tea, I thought I would use some of these berries to make Blueberry Crumb Muffins. They turned out delicious, and though I love regular blueberry muffins, these were extra good because of the crumb topping.

This recipe makes 12 muffins. You can use regular milk if you don't have any buttermilk in the fridge, but I always think that baking with buttermilk makes everything just taste better.

Can you believe that August is already here? It always seems like there's plenty of time to enjoy the summer days, but then somehow I find myself asking where all the time went.

Pretty soon my grandchildren, just like my own children did so long ago, will head back to school. They say that when you are raising children the days are long, but the years short. This is so very true I think, and I'm trying to soak up the memories of my grandchildren because I don't want to forget anything about these summer days with them.

So of course when they tell me how delicious these blueberry muffins are, it makes me happy.

Recipe for Blueberry Crumb Muffins

Ingredients for crumb topping:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 teaspoon cinnamon

5 tablespoons cold butter, diced

Ingredients for batter:

2 cups all-purpose flour

1/2 cup sugar

1/2 cup brown sugar, packed

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup butter, melted and cooled

2 eggs

3/4 cup buttermilk

1/2 teaspoon vanilla extract

1 cup fresh blueberries

Directions:

Preheat oven to 375 degrees. Place 12 paper liners into muffin tin.

To make the crumb topping, place flour, brown sugar, and cinnamon in a small bowl and mix together with a fork. Add the diced cold butter and blend briefly with a pastry cutter. Set aside.

In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt. In another bowl, whisk together the melted butter, eggs, buttermilk, and vanilla until well combined.

Add the liquid mixture into the dry ingredients, stir together until just combined, gently fold the blueberries into the batter. Divide the batter evenly into the muffin cups, sprinkle topping over each muffin. Bake 20-22 minutes, or until a toothpick inserted into muffin center comes out clean.

Let muffins cool on a rack.

Makes 12 muffins.

-Post by Patricia

Wild Blueberry Bruschetta Recipe #wildblueberryside #momsmeet

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Blueberries have to be my favorite fruit. When I was a kid it was grapes but as an adult I realize that blueberries are much tastier and full of nutrients. Wyman's Frozen Wild Blueberries are my favorite to buy because of the intense flavor and more nutrient value per serving than other blueberries. I like to buy frozen fruit since I do not want to lose any fruit going bad by not eating it fast enough. Plus frozen fruit is the best to use when making smoothies, which we do almost daily.

Here are some great facts about the difference in Wild Blueberries vs regular blueberries:

Wild Blueberries are wildly different from the regular blueberries you normally find in the produce section. Don’t be fooled by their size—they pack more into their tiny blue bodies than any other blueberry on the planet!

• Wild Blueberries have a more intense flavor than regular blueberries. Wild Blueberry plants are more genetically diverse with thousands of interlocking plants spreading and interlocking naturally across fields over thousands of years. That diversity is what gives Wild Blueberries their complex and delicious flavor—an extraordinary mix of tart and sweet.

• Wild Blueberries have two times the antioxidant capacity of the larger cultivated blueberries. A growing body of research shows the potential health benefits of Wild Blueberries including gut health, diabetes, cancer, and brain health.

• 99% of the Wild Blueberry crop is frozen fresh at harvest, which locks in their nutrition and taste.

 • Wild Blueberries are called “Wild” because they are not planted— they have occurred naturally in barrens and fields in Maine and Eastern Canada for 10,000 years.

• The retail price for a 15-ounce bag of Wild Blueberries starts at $3.59. A 3-pound bag retails for about $10.


I have put Wild Blueberries in smoothies, salads, sauces, muffins and this time I was trying to think of something a little different. I love Bruschetta as an appetizer so I thought I would try making a Wild Blueberry Bruschetta to serve at our next get together. It turned out delicious!!

Wild Blueberry Bruschetta Recipe:

1 bag  Wyman's of Maine Wild Blueberries 15oz
2 tbsp. Extra Virgin Olive Oil
2 tbsp. Balsamic Vinegar
2 finely chopped Fresh Basil leaves
1 Baguette French Bread
6 oz. of Mozzarella Cheese

Directions:

Place frozen berries in bowl on counter to defrost. In separate bowl stir together balsamic vinegar, olive oil and basil. Slice baguette and cheese. Stir defrosted blueberries into vinaigrette. Serve bread slices topped with cheese and Wild Blueberry vinaigrette. Enjoy!

If you want to learn more about Wild Blueberries and find more delicious recipes you can visit the website for the Wild Blueberry Association of North America as well as visit their Instagram, Facebook and Twitter.